About Me

I'm a recent culinary school graduate, as is my darling husband, and longtime gourmet cook who is simply in love with good food and the perfect preparation of it. I love writing about food as well as cooking it and I hope you'll find some of the cooking tips and recipes I publish (not all of which are totally original, some are used with permission of their creators), to be interesting and helpful.

Friday, April 11, 2008

Cooking Tip - Rehydrating Sun-Dried Tomatoes

If you buy sun-dried tomatoes that are soaked in oil, you won't need to rehydrate them, however when purchased in a dry form, sun-dried tomatoes will keep longer and are far more cost effective. But, they will be too tough to eat and almost without flavor until you rehydrate them.

Rehydrating Sun-Dried Tomatoes

Rehydrating sun-dried tomatoes is easy to do. Just follow the simple steps below.

Directions:

1. Place sun-dried tomatoes in a glass bowl with 8 oz./225 grams of hot water.

2. Cover with plastic wrap, leaving one side open for venting.

3. Place in microwave on high for one (1) minute.

4. Stir. Replace plastic wrap, again, leaving one side open for venting.

5. Place in microwave at half-power for one (1) minute.

6. Let sun-dried tomatoes soak for five (5) minutes.

7. Drain and pat dry.

How to Make Your Own Sun-Dried Tomatoes

If you have the time and the inclination, you might want to make your own sun-dried tomatoes.

Directions:

1. Cut Roma (plum) tomatoes in half lengthwise.

2. Lay them skin-side down on a nylon or plastic screen.

3. Place the screen outside in the hot, bright sunshine.

4. Cover the screen with cheesecloth. (Place cups or skewers around the screen to keep the cheesecloth off the tomatoes.)

5. Allow the tomatoes to dry in the sun during the day, but bring them indoors at night. Depending on the weather, they should dry in two to three days.

Sun-dried tomatoes are delicious on sandwiches, in sauces, in so many things. Enjoy!